I just realised I completely forgot to mention the incredibleness of beef bacon! It's not quite made in the same way as pork streaky bacon, which is from the belly, where as the cut of beef is the short plate, between the brisket and the short rib, and I think is the same cut you would use for pastrami.

We fried it up as you would piggy bacon, and ate it for breakfast with eggs and toast fried in beef dripping until golden. Much meatier somehow than pork bacon, it has a slightly but really moreish chewy texture, turning to crisp and crunchy in the places where the pan was hottest. Honestly one of the most delicious breakfasts I have ever had.